- Prep Time:10m
- Cook Time:20m
- Total Time:30m
- Serves: 4
- Yield: About 2 1/4 quarts
- 2 tbsp. olive oil
- 4 garlic cloves, finely minced
- 1 carrot, finely diced
- 1/2 c onion, finely diced
- 2 tbsp. tomato paste
- 3 tsp. curry powder
- 2 c cooked beans (I used a blend of navy bean + kidney bean)
- 1 tbsp. Harissa
- 2 c vegetable stock
- 2 c water
- 1 c bean cooking water
- 1 1/2 c small pasta (I used bow tie)
- 1 sprig of fresh mint
- Salad greens
- Tortilla chips
- Heat a 2 1/2 qt. saucepan over medium-low heat. Add olive oil, garlic, onion, carrots and saute until fragrant and tender - do not let brown.
- Add tomato paste, harissa, curry powder and cook until the mixture is fragrant. Add the cooked beans.
- Add all the liquids: vegetable stock, water and bean cooking liquid and bring to a boil.
- Add the pasta and cook according to package instructions, partially covered. Season with salt and freshly ground pepper to taste. Tear mint leaves and add to boiling broth and remove from heat.
- Spoon into bowls and serve immediately, topped with salad greens, tortilla chips and/or a slice of freshly toasted sourdough bread.
- If you want to make this in advance: Cook the pasta separately in salted water and set aside. Make the broth (without the water) and set aside. Bring broth to a boil, adding the cooked pasta and beans in the end to warm through and serve.